These gingerbread whoopie pies are soft, spiced little cakes sandwiched around a fluffy cream cheese filling, and they taste like Christmas morning in dessert form.
I make a batch every year once the weather turns cold, and they disappear faster than any cookie on my holiday tray.
If you have never made whoopie pies before, think of them as the lovechild of a cookie and a cake, soft on the outside, pillowy in the middle, and packed with warm molasses and spice flavor.
This gingerbread whoopie pies recipe uses pantry staples you probably already have, plus a handful of warming spices that make your kitchen smell incredible while they bake.
They are simple enough for a weeknight baking project but pretty enough to bring to a holiday party or wrap up as a homemade gift.
You might also love my Whoopie Pie Recipe if you want the classic chocolate version alongside this spiced take.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 12 minutes |
| Total Time | 1 hour 7 minutes |
| Servings | 12 whoopie pies |
| Difficulty Level | Easy |
Why You’ll Love This Gingerbread Whoopie Pies Recipe
These little sandwich cakes hit every note you want from a holiday dessert.
They are soft, spiced, and just sweet enough without being heavy.
The cream cheese filling adds a tangy contrast to the warm molasses flavor of the cakes, and the whole thing comes together with basic mixing bowls, no fancy equipment required.
They also freeze beautifully, so you can make a batch ahead of time and always have a treat on hand.
- Soft, cake like texture with a rich molasses and spice flavor
- Tangy cream cheese filling that balances the sweetness
- Simple ingredients you likely already have in your pantry
- Freezer friendly, so you can bake ahead for the holidays
- A fun, hands on baking project that kids enjoy helping with
I first started making these after falling in love with my Gingerbread Truffles Recipe, and I wanted a version of that flavor I could sandwich and share.
Ingredients
Most of these ingredients are pantry basics, aside from the molasses, which really is the backbone of that classic gingerbread flavor.
Reach for a good quality unsulphured molasses since it makes a noticeable difference in both color and taste.
- For the cookies: all purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, salt, unsalted butter (softened), light brown sugar, unsulphured molasses, 1 large egg, buttermilk, vanilla extract
- For the cream cheese filling: cream cheese (softened), unsalted butter (softened), powdered sugar, vanilla extract, a pinch of salt
M&M Christmas Cookies are another festive option if you want more than one treat on your dessert table this year, so check out my M&M Christmas Cookies recipe too.
Kitchen Equipment Needed
You do not need anything fancy to make these, but a few tools make the process a lot smoother, especially when it comes to getting evenly sized cakes.
A stand mixer helps whip the filling until it is perfectly fluffy, and a cookie scoop keeps every whoopie pie the same size so they sandwich together neatly.
- Large mixing bowls
- Stand mixer or hand mixer
- Whisk
- Rubber spatula
- Cookie scoop
- Baking sheets
- Parchment paper
- Silicone baking mat
- Wire cooling rack
- Piping bag with a round tip (optional, for filling)
Read Also: Candy Cane Cookies Recipe
Recommended Products for This Recipe
These are a few products I personally use and love when I make this recipe, and I think they genuinely make the process easier and the results better.
1. Grandma’s Original Molasses
This is the molasses I reach for every single time I bake gingerbread anything.
It has a deep, robust flavor without being overly bitter, which keeps the cakes tasting warm and sweet rather than harsh.
2. KitchenAid Artisan Stand Mixer
I use this mixer constantly, and it makes whipping the cream cheese filling completely effortless.
It also handles the cookie dough without straining, which matters since this dough is on the thicker side.
3. OXO Good Grips Cookie Scoop
This scoop is the reason my whoopie pies always sandwich together evenly.
It portions the batter consistently, so you are not left with mismatched tops and bottoms.
4. Wilton Piping Bags and Tip Set
Piping the filling instead of spreading it with a knife gives you a much cleaner, more even layer.
It also makes filling large batches faster if you are baking for a crowd.
5. USA Pan Nonstick Baking Sheet
These pans heat evenly, which means no scorched bottoms on your cakes.
I have used mine for years and they still release cookies cleanly every time.
Another favorite: Christmas Cookies Recipe
Step-by-Step Instructions: How to Make Gingerbread Whoopie Pies
1. Whisk the dry ingredients
- In a medium bowl, whisk together the all purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt.
- Whisking these together first ensures the spices and leavening are evenly distributed throughout the dough, so you do not end up with pockets of baking soda or spice in any single cake.
- Set the bowl aside while you prepare the wet ingredients.
2. Cream the butter, sugar, and molasses
- In a large mixing bowl, beat the softened unsalted butter and light brown sugar together on medium speed for about two minutes, until the mixture is light and fluffy.
- Add the molasses and beat again until fully combined, scraping down the sides of the bowl as needed.
- The mixture should look glossy and deeply colored at this stage.
3. Add the egg and buttermilk
- Add the egg and vanilla extract to the butter mixture, beating just until incorporated.
- Pour in the buttermilk and mix on low speed until the batter looks smooth.
- Do not overmix at this stage, since overmixing can lead to tougher, denser cakes.
4. Combine wet and dry ingredients
- Add the dry ingredient mixture to the wet ingredients in two batches, mixing on low speed after each addition.
- Mix just until no streaks of flour remain, being careful not to overwork the batter.
- The finished dough should be thick, soft, and slightly sticky, similar to a cake batter that holds its shape.
5. Chill the dough
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Chilling firms up the butter in the dough, which helps the cakes hold a nice domed shape instead of spreading too thin in the oven.
- You can chill the dough for up to 24 hours if you want to prep ahead of time.
6. Preheat the oven and prepare your pans
- Preheat your oven to 350 degrees Fahrenheit.
- Line two baking sheets with parchment paper or a silicone baking mat.
- Having your pans ready before you scoop the dough keeps the process moving quickly once the chilled dough is out of the fridge.
7. Scoop and bake the cakes
- Using a cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about two inches apart.
- Bake for 10 to 12 minutes, until the tops spring back lightly when touched and the edges look set.
- Avoid overbaking, since these cakes are meant to stay soft and tender in the center.
8. Cool the cakes completely
- Let the cakes rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack.
- Allow the cakes to cool completely before filling, which usually takes about 30 minutes.
- Filling warm cakes will melt the cream cheese filling and make a mess, so patience here really pays off.
9. Make the cream cheese filling
- In a clean mixing bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
- Add the powdered sugar, vanilla extract, and a pinch of salt, then beat on medium speed until the filling is light and fluffy, about 2 to 3 minutes.
- If the filling feels too soft to hold its shape, refrigerate it for 10 to 15 minutes before using.
10. Assemble the whoopie pies
- Match the cooled cakes into pairs of similar size.
- Pipe or spread a generous layer of cream cheese filling onto the flat side of one cake in each pair.
- Top with the second cake, flat side down, and gently press together until the filling reaches the edges.
I picked up this piping technique while working on my Gingerbread Frappe Recipe, which uses a similar approach for a smooth, even garnish.
Tips for The Best Gingerbread Whoopie Pies
A few small details make a big difference in how these turn out, especially if this is your first time making whoopie pies.
Paying attention to your dough temperature and cake size will help you get that classic, uniform bakery look.
- Always chill the dough, since skipping this step leads to flatter, greasier cakes
- Use room temperature butter, eggs, and cream cheese for the smoothest batter and filling
- Measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag
- Keep all your cakes roughly the same size so they pair together neatly
- Do not skip cooling the cakes completely before filling them
These same tips apply well beyond whoopie pies, and I use the same approach when I make my Chocolate Snowball Cookies around the holidays.
Serving Suggestions
Gingerbread whoopie pies are rich enough to stand on their own, but they also pair beautifully with a few holiday classics.
I love setting them out alongside coffee or hot cocoa for a cozy afternoon treat.
- Serve alongside a mug of hot spiced cider or hot chocolate
- Add them to a holiday cookie tray next to other spiced favorites
- Dust the tops lightly with powdered sugar for a festive finish
- Pack them individually wrapped as homemade gifts for neighbors or coworkers
You might also enjoy: Eggnog Cookies
Variations of Gingerbread Whoopie Pies
Once you have the base recipe down, there is a lot of room to make it your own.
These small swaps can change the flavor and presentation without adding much extra work.
- Maple cream cheese filling: swap the vanilla extract in the filling for maple extract or a tablespoon of pure maple syrup
- Mini whoopie pies: use a smaller scoop and reduce the bake time by 2 to 3 minutes for bite sized treats
- Chocolate drizzle: finish the assembled cakes with a drizzle of melted dark chocolate
- Extra spiced: add a pinch of ground cardamom or black pepper to the dry ingredients for a deeper, spicier profile
- Marshmallow filling: swap the cream cheese filling for a classic marshmallow fluff filling
For another spin on toffee flavored holiday baking, take a look at my Toffee Pecan Cookies Recipe.
Storage and Reheating
These whoopie pies store well, which makes them a great make ahead option for busy holiday weeks.
Because of the cream cheese filling, they do need to stay refrigerated once assembled.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 5 days
- Let them sit at room temperature for about 10 minutes before serving for the best texture
- Freeze unfilled cakes in a single layer, then transfer to a freezer bag for up to 2 months
- Thaw frozen cakes at room temperature before filling and serving
- Avoid freezing already assembled whoopie pies, since the filling texture can change once thawed
I use this same make ahead approach for my Gingerbread Overnight Oats Recipe, which is another great option to prep the night before.
Nutritional Facts
These values are estimates for one filled whoopie pie, based on a batch of 12.
- Calories: approximately 320 per serving
- Total Fat: approximately 15g
- Carbohydrates: approximately 44g
- Sugar: approximately 30g
- Protein: approximately 3g
Actual values will vary depending on the specific ingredients and brands used, so this should be treated as a general guide rather than an exact figure.
For another cozy option to add to your baking rotation, check out my Classic Sugar Cookies Recipe.
Health Benefits of Key Ingredients
While these are certainly a treat, a couple of the ingredients bring a little more to the table than just sweetness.
Ginger and molasses in particular have a long history in home remedies and traditional cooking.
- Ginger: commonly used to help soothe digestion and settle an upset stomach
- Molasses: contains small amounts of iron, calcium, and potassium compared to refined sugar
- Cinnamon: contains antioxidants and has been studied for its potential to help regulate blood sugar
- Eggs: provide protein and important nutrients like choline
Read Also: Shortbread Cookies Recipe
FAQs About Gingerbread Whoopie Pies
1. Can I make the dough ahead of time?
Yes, you can make the dough up to 24 hours in advance and keep it covered in the refrigerator.
Chilling it longer than the minimum 30 minutes will only help the cakes hold their shape even better.
2. Why are my whoopie pies flat instead of domed?
Flat cakes usually mean the dough was not chilled long enough or the butter was too warm when mixed.
Make sure to chill the dough for at least 30 minutes before baking for the best shape.
3. Can I use a different filling?
Absolutely, marshmallow fluff and classic buttercream both work well in place of the cream cheese filling.
Just make sure the filling is thick enough to hold its shape between the two cakes.
4. How far in advance can I make these for a party?
You can bake the cakes up to 2 months ahead and freeze them unfilled.
Assemble them with the filling within a day or two of serving for the freshest texture.
5. Can I make these gluten free?
A 1 to 1 gluten free flour blend can generally be substituted for the all purpose flour in this recipe.
Results can vary slightly by brand, so check that your blend is designed as a cup for cup replacement.
I used this same substitution logic when I developed my Molasses Cookies Recipe, so feel free to reference that post for more gluten free baking tips.
Gingerbread Whoopie Pies
Ingredients
- 2 1/4 cups all purpose flour 270g
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 113g, softened
- 1 cup light brown sugar 200g, packed
- 1/2 cup unsulphured molasses 170g
- 1 large egg
- 1/2 cup buttermilk 120ml
- 1 teaspoon vanilla extract
- 8 ounces cream cheese 227g, softened
- 1/4 cup unsalted butter 57g, softened
- 2 cups powdered sugar 240g
- 1 teaspoon vanilla extract
- pinch of salt
Equipment
- Large mixing bowls
- Stand mixer or hand mixer
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper
- Silicone baking mat (optional)
- Wire cooling rack
- Piping bag with a round tip (optional, for filling)
Method
- Whisk together all purpose flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl. Set aside.
- Beat softened butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add molasses and beat until combined and glossy.
- Add the egg, vanilla, and buttermilk to the butter mixture, mixing on low just until smooth. Do not overmix.
- Add the dry ingredients in two batches, mixing on low after each until just combined. Dough will be thick and slightly sticky.
- Cover and refrigerate the dough for at least 30 minutes to firm up the butter and prevent spreading.
- Preheat oven to 350°F and line baking sheets with parchment or silicone mats.
- Scoop rounded dough portions 2 inches apart onto baking sheets. Bake for 10-12 minutes until tops spring back when touched.
- Cool cakes on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (about 30 minutes) before filling.
- Beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until light and fluffy (2-3 minutes).
- Match cakes into pairs. Pipe or spread filling onto the flat side of one cake, then top with the second cake, pressing gently until filling reaches the edges.
Nutrition
Notes
- Always chill the dough for at least 30 minutes. Skipping this leads to flat, greasy cakes.
- Use room temperature butter, eggs, and cream cheese for the smoothest batter and filling.
- Measure flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
- Keep all cakes roughly the same size using a cookie scoop so they pair together neatly.
- Do not skip cooling the cakes completely before filling them to prevent the filling from melting.
- Assembled whoopie pies can be stored in an airtight container in the refrigerator for up to 5 days.
- Let refrigerated whoopie pies sit at room temperature for about 10 minutes before serving for the best texture.
- Unfilled cakes can be frozen in a single layer, then transferred to a freezer bag for up to 2 months. Thaw before filling.
- For a flavor variation, try adding a pinch of ground cardamom or black pepper to the dry ingredients for a spicier profile.
- Substitute maple extract or 1 tablespoon of maple syrup for the vanilla in the filling to make a maple cream cheese filling.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These gingerbread whoopie pies are one of those recipes that make the whole house smell like the holidays the moment they go in the oven.
They are soft, spiced, and just the right amount of indulgent, especially with that tangy cream cheese filling in the middle.
I hope this one becomes a regular on your holiday baking list.
If you try them, I would love to hear how they turned out, so drop a comment below or share a photo, and feel free to pass this recipe along to anyone who loves gingerbread as much as I do.
Recommended:
- Linzer Cookies Recipe
- Gingerbread Hot Chocolate Recipe
- Gingerbread Loaf Recipe
- Cut Out Sugar Cookie Recipe
- Eggnog Cheesecake Recipe
